| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Pulses and, Sauces and, Vegetables |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Red And Green Bell Peppers |
|
|
Chopped |
| 3 |
c |
Onions, diced |
| 3 |
c |
Cucumbers, diced |
| 1/2 |
c |
Salt |
| 2 |
qt |
Water |
| 3 |
c |
Carrots, diced |
| 3 |
c |
Lima Beans |
| 3 |
c |
String Beans |
| 3 |
c |
Cauliflower Flowerets |
| 7 |
c |
Vinegar |
| 7 |
c |
Sugar |
| 3 |
T |
Mustard Seed |
| 1 |
T |
Celery Seed |
INSTRUCTIONS
Combine the first 6 ingredients and let stand overnight in
refrigerator. The following day, partially cook carrots, beans and
cauliflower until they can be pierced with a fork. Do not overcook.
Drain liquid from both cooked and uncooked vegetables. Combine all
vegetables in a large kettle and add remaining ingredients. Cook
vegetables about 20 minutes, bringing to a full, rolling boil. Pack
pickles in sterilized jars and seal. Recipe By : From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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